French Dip Sandwiches

 Serves: 8-10    |     Prep: 5 min     |     Cook: 2 hr 25 min     |     Ready: 2 hr 30 min


1 (3-4 lb) Chuck Roast (pepper to taste)
1-2 tbsp olive oil
large chunks of chopped onions
Optional add-ins are celery, carrots
     and/or garlic cloves
2 packages dry au jus mix
1+ c. water
2+ c. beef “stock” (**See notes below.)
½ c. red wine


** If you don’t have beef stock you can use 3 cups of water instead of 1 and use 3 packages dry au jus mix instead of 2 packages.



For the Instant Pot, set your pot to sauté and sear the roast on both sides in olive oil.

Place veggies under the seared roast then add in the 2 au jus packages followed by the remaining ingredients.

Close the lid and seal, and make sure that the valve is set on SEALING.

Use the manual button and then set for 2 hours.

Let it release naturally (about 24-26 minutes).

Remove meat and shred. Serve on toasted rolls or buns with Swiss or
 Monterrey jack cheese and grilled onions. When serving add some of the 
 au jus in a bowl for dipping.

* Sometimes I sauté up more onions to serve on top of sandwiches. This adds a lot of extra flavor.